The Salad:Shuck, blanch and shock the peas for 1 min.Cut the little gem lettuce into bite size pieces and add to a large mixing bowl.Dice the strawberries and add to the bowl along with the blanched peas.

The Dressing:In a separate bowl mix the buttermilk and olive oil together.Microplane in the zest of the lemon then squeeze in all of the juice.Chef Tip: Adding both lemon juice + zest to the dressing will give the dressing a predominantly lemon flavorSeason dressing with salt and pepper.

Toss the salad with approximately half of the dressing until all components are coated.

Chef Tip: Add enough dressing so that each leaf is lightly coated but not so much that it weighs down and wilts the leaves,Chef Tip: When plating, layer the lettuce along the bottom so the strawberries and peas are on full displayThinly shave the radish on a mandolin and garnish the salad.Garnish with pea shoots to ramp up the pea flavor (optional)Chef Tip: You could add a protein for a more complete meal. Chicken or shellfish would work great, but any protein pairs well with the salad.

The Deal: Dine at Kensington Quarters on Wednesday, August 21, 2019 and you can enjoy the chef's version of the dish for $12 if you tell your server you saw this feature on 6abc.